The BIG DAY has arrived!! The internet will be exploding with cookies that have been baked, shipped, and posted by food bloggers across the country. I made vegan Chocolate Chip Oatmeal Pecan Cookies, because I knew they were the perfect cookies to survive shipping…..
These cookies are soft, moist, and delicious!! Did I mention that they are also healthy? That is just an added bonus! (This photo was taken with my phone and posted on instagram)
They are made with whole grains, oats, and no refined sugar. I don’t need a lecture about agave nectar being processed, it is still unbleached and vegan…which granulated sugar is not. That’s my story and I’m sticking with it, 😉 I will let you in on a little secret, I don’t like washing dishes. Shocking…right? Soooo, I use the same 1/3 cup dry measuring cup for the evaporated cane juice and the milk and agave nectar…..
I have been making these cookies for almost 8 years now, and it works with that measuring cup…so why mess with success?
So, have you heard of The Great Food Blogger Cookie Swap? I stumbled across this button in someone’s sidebar, went to the website, and knew that I wanted to be involved with such a great cause. $13,778.40 was raised this year for Cookies for Kid’s Cancer!! Pretty amazing right?
The only requirement is that you ship one dozen cookies to 3 different bloggers, and then blog about it. Easy right? I received these delicious cookies in the mail…..
Chocolate Dipped Caramel Biscotti from Heather @ Bake Create Love
Salted Caramel Brown Butter Sugar Cookies from Kelly @ Running Blonde
Peanut Butter Oatmeal Chocolate Chip Cookies from Kimberly @ Mammy2Grammy These cookies arrived after it was already dark, and we devoured them before I could get a good photo in daylight! This photo was taken with my phone and posted to instagram.
These awesome brand partners matched all donations dollar for dollar to help surpass the original $10,000 goal:
Thank you so much!!
I am really excited to be involved next year as well, and now I know what to expect! 🙂
Chocolate Chip Oatmeal Pecan Cookies
|Prep time||10 minutes|
|Cook time||18 minutes|
|Total time||28 minutes|
- 1/3 cup evaporated cane juice/sucanat
- 1/3 cup almond butter (or peanut butter)
- 1/3 cup agave nectar
- 1/3 cup coconut milk (or almond, rice, soy)
- 2 Tablespoons canola oil
- 1 Tablespoon pure vanilla extract
- 1 cup whole-wheat pastry flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 Tablespoon ground flax seed
- 1 Tablespoon wheat bran
- 1 cup rolled oats
- 1/2 cup bittersweet chocolate chips (I used Ghirardelli)
- 1/2 cup chopped pecans